This recipe is an awesome way to take an affordable cut of steak and make it into an absolutely delicious meal. We use a combination of common ingredients – with a splash of bourbon whiskey – to make a sticky, sweet, and tangy glaze on top of the steak tips. Our suggested cut for this recipe is a Beef Top Butt steak. It’s a sirloin steak with good flavor, and is the perfect size to easily cut into cubes. If you’d like to save a bit more money, you could use a chuck steak that’s cut into cubes, but it won’t be as fall apart in your mouth tender. Leave us a comment and let us know what cut of steak you used in this recipe, and if you made any tweaks to the sauce.
- 2 Leahy’s Angus Beef Top Butt Steak (cut at 1″ thick)
- 1/2 cup Whiskey (we recommend using a bourbon for a bit more sweetness)
- 1/4 cup Worcestershire Sauce
- 1/4 cup Soy Sauce
- 1/4 cup Honey
- 1/4 cup Brown Sugar
- 2 Tbsp Balsamic Vinegar
- 2 tsp Salt
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
Combine all ingredients except beef in a medium mixing bowl and stir together until well combined. Cut the beef steaks into 1″ cubes, and put in a ziplock bag. Pour 2/3 of the marinade into the bag, seal, and work the marinade all over the beef. Set aside.
Heat a large, non-stick skillet to medium high heat. Once hot, remove the steak pieces from the marinade and put in the frying pan. Cook for about 5 minutes, turning frequently to cook on all sides. After the steak is browned on all sides, pour the remaining marinade over the steak pieces. Cook until the glaze has caramelized and darkened to a dark brown color.
Remove from heat and taste. Add salt and pepper to taste, if desired. Serve over rice with fresh vegetables and enjoy!